RU2663069C1 - Method of production of the fried sausages - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to the meat industry, namely to the production of fried sausages. Method includes preparing the raw material, preparing the mince, adding the hydrated protein concentrate of the wild plant lupine in the ratio of water and powder of the lupine proteins concentrate 1:2, finely chopped onions, cinnamon, cloves, pomegranate, khmeli-suneli, garlic, pepper ground, thyme, stirring, stuffing minced into pre-soaked guts, making them into a horseshoe shape, frying in a frying pan.

EFFECT: method provides a high nutritional value of the fried sausages due to the presence the essential nutrients in the lupine, including mineral elements: Ca, Mg, P, Fe, that satisfy the daily requirement of the human body for 6_6–73 %, their effect in such doses can be preventive to maintain the body's homeostasis.

1 cl, 3 tbl

Description

The invention relates to the meat processing industry and catering and can be used in particular in the process of preparing culinary products.

When developing the technology of kupat using the protein concentrate of a wild-growing plant of lupine, the physiological requirements of satisfying the daily requirements of the body in food substances were taken into account when using 100 g of the developed product.

A known method of production of kupat rec. No. 677 Sat rec. dishes and culinary products for public catering enterprises (Auth. - comp .: A.I. Zdobnov, V.A. Tsyganenko - K .: LLC "Publishing House Arii", M .: ICTTs "Lada", 2009. "Kupaty") . The method is as follows. Pork meat, passed through a meat grinder with a grill of 2-3 mm, finely chopped onions, cinnamon, pomegranate, suneli hops, garlic, pepper were added, all were mixed very carefully. Next, pre-soaked dry intestines were stuffed with this stuffing, the ends of which were tied, shaped like a horseshoe and fried in a pan with added fat. Kupat can also be fried over coals, in which case fat is excluded from the recipe. On vacation, kupat garnish with onions, chopped rings and herbs. The sauce is served separately.

Kupats are being prepared at the next expenditure of the masses. parts

Veined pork 245.0

Onion 25.0

Garlic 2,3 Garnet 12.0 Suneli hops 0.5 Cinnamon 0.01 Dried intestines 5,0

However, kupaty worked out on rets. No. 677 have low functional-technological and economic indicators. The traditional formulation of kupat does not provide the preventive orientation of the finished product. The disadvantages of this method are the lack of functional ingredient in the formulation, low economic efficiency.

The closest technical solution to the proposed one is the method of production of kupat, according to recipe No. 677, which involves chopping pork meat in a meat grinder with a grill of 2-3 mm, adding finely chopped onions, cinnamon, pomegranate, hops-suneli, garlic, pepper, mixing until smooth mass, stuffing the soaked dry intestines with minced meat, frying in a pan with the addition of fat.

The technical result of the proposed method is to increase the nutritional value of kupat with the addition of a protein concentrate of a wild plant of lupine.

This result is achieved due to the fact that in the formulation of kupat, a protein concentrate of a wild-growing plant of lupine is used. Moreover, the protein concentrate of the wild plant of lupine is used in an amount of 10-15% by weight of the pork veined p / f. The protein concentrate of a wild-growing plant of lupine is a powder with a particle size of 1-3 microns, greenish-brown in color with a pleasant aftertaste and aroma, the chemical composition is presented in table 1.

As can be seen from the table. 1, the chemical composition of the protein concentrate of a wild plant of lupine, is characterized by the presence of all the main components sought.

In the table. 2 presents the results of a study of the content of minerals in a protein concentrate of a wild plant of lupine.

The results of determining the content of mineral substances in the test object show that all the micronutrients under study are observed in the sample in amounts that correspond to physiological norms, which may indicate the advisability of introducing a protein concentrate of a wild-growing plant of lupine into the cupate formulation.

The selection of raw components was made on the basis of the optimal ratio of the main food components.

When mixing the minced system take vein pork, p / w, protein concentrate of wild plant lupine and spices in the following amounts: (in mass. Hours)

Veined pork 190.0-209.0 Wild Protein Concentrate lupine plants 24-37 Water for hydration 12-18 Onion 25.0 Garlic 2,3 Garnet 12.0 Suneli hops 0.5 Cinnamon 0.01 Dried intestines 5,0

In the laboratory of the Department of Technology of Food Products of the Gorsky State Agro-University, the expediency and the possibility of preparing kupat with the addition of a protein concentrate of a wild-growing lupine plant have been determined.

To assess the quality of a new product, its organoleptic, physico-chemical characteristics were studied.

The results of the quality determination indicate the reliability of high biological indicators (table. 3).

From the table. 3 it follows that in the proposed method for the production of kupat, the indicated amounts of mineral elements satisfy the daily need of the human body by 6.6-73%.

Thus, the proposed method for the production of kupat using a protein concentrate of a wild plant of lupine provides:

- expansion of the raw material base;

- improving the functional and technological properties of the product;

- increase nutritional value kupat.

Preparation of raw materials: pork meat, passed through a meat grinder with a grill of 2-3 mm, a hydrated concentrate of proteins of wild-growing lupine plants was added in a 1: 2 ratio, finely chopped onions, cinnamon, cloves, pomegranate, suneli hops, garlic, pepper, thyme were all mixed very carefully. Next, pre-soaked intestines were stuffed with this stuffing, the ends of which were tied, shaped as a horseshoe and fried in a pan with added fat. Kupat can also be fried over coals, in which case fat is excluded from the recipe. On vacation, kupat garnish with onions, chopped rings and herbs.

The protein concentrate of a wild plant of lupine is used in dry form in the form of a powder.

The method is as follows:

The dosage of the ingredients is determined by the formulation of kupat. To prepare the minced system with a protein concentrate of a wild plant of lupine, the following ingredients were used, in mass. hours:

Veined pork 190.0 Wild Protein Concentrate lupine plants 24.0 Water for hydration 12.0 Onion 25.0 Garlic 2,3 Garnet 12.0 Suneli hops 0.5 Cinnamon 0.01 Dried intestines 5,0

The method of production of kupat shows that the selected formulation has special qualitative characteristics - a high content of essential nutrients.

Claims (2)

Method for the production of vitamins with a concentrate of proteins of a wild plant of lupine, including preparation of raw materials, preparation of minced meat, the addition of a hydrated concentrate of proteins of a wild plant of lupine, obtained with a ratio of water and powder of protein concentrate of lupine 1: 2, finely chopped onions, cinnamon, cloves, pomegranate, hops suneli, garlic, ground pepper, thyme, stirring, stuffing minced meat in pre-soaked intestines, giving them a horseshoe shape, frying in a pan, with the following ratio of ingredients, wt. hours: veined pork, p / f 190.0 protein concentrate of a wild plant lupine 24.0 hydration water 12.0 onion 25.0 garlic 2,3 Garnet 12.0 hops-suneli 0.5 cinnamon 0.01 dried guts 5,0